CHOCOLATE LEBKUCHEN CHERRY BALLS
Here's my twist on the traditional German holiday lebkuchen-with a surprise inside. Maraschino cherries add a sweet and unexpected punch to the holiday spice of gingersnaps. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 dozen.
Number Of Ingredients 7
Steps:
- Place gingersnaps, cream cheese, 1/2 cup chocolate chips, 1/2 cup almonds, orange peel and extract in a food processor; process until combined. Refrigerate until firm enough to form into balls. Pat cherries dry with paper towels. Wrap each cherry with a rounded tablespoonful of cream cheese mixture; shape into a ball. Freeze until firm, about 20 minutes. , Chop remaining sliced almonds; set aside. In a double boiler, melt remaining chocolate chips; stir until smooth. Dip cherry balls in chocolate; allow excess to drip off. Sprinkle balls with almonds. Place on waxed paper. Refrigerate until set, about 1 hour.
Nutrition Facts : Calories 76 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 37mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE LEBKUCHEN
Having lived in Germany, I try to keep my German cooking as authentic as possible. This lovely lebkuchen recipe is a culinary Christmas custom. -Cathy Lemmon, Quinlan, Texas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield about 1-1/2 dozen.
Number Of Ingredients 25
Steps:
- In a small bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Combine water and vanilla; gradually add to crumb mixture, tossing with a fork until dough forms a ball. , On a lightly floured surface, roll out dough to 1/16-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place on ungreased baking sheets. Bake at 325° until set, 8-10 minutes. Remove from pans to wire racks to cool. , For topping, in a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and oil. Combine the oats, flour, nuts, cocoa, baking powder and spices; gradually add to creamed mixture and mix well. Fold in candied peels. , Drop 1 rounded tablespoon topping onto each cookie; gently press down. Place 2 in. apart on ungreased baking sheets. Bake at 325° until set, 13-16 minutes. Remove from pans to wire racks to cool. , In a microwave-safe bowl, melt chocolate and butter; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in airtight containers.
Nutrition Facts : Calories 238 calories, Fat 14g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 122mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
GERMAN LEBKUCHEN CAKE WITH WHITE CHOCOLATE FROSTING
Steps:
- For syrup:
- Using vegetable peeler, remove peel (orange part only) from oranges in strips. Mince enough peel to measure 4 tablespoons. Mix honey, orange juice and 2 tablespoons orange peel (reserve remaining 2 tablespoons peel for cake) in heavy medium saucepan. Boil until reduced to 3/4 cup, about 10 minutes. Set honey syrup aside.
- For cake:
- Preheat oven to 350°F. Butter 9-inch square baking pan with 2-inch-high sides. Line bottom with waxed paper. Butter paper. Dust pan with flour. Using electric mixer, beat first 8 ingredients in large bowl until fluffy. Mix in reserved 2 tablespoons minced orange peel. Add eggs 1 at a time, beating well after each addition. Sift flour, baking soda and baking powder into medium bowl. Mix half and half and lemon juice in small bowl. Beat dry ingredients alternately with half and half mixture into butter mixture, beginning and ending with dry ingredients. Mix in currants. Pour batter into prepared pan. Bake until toothpick inserted into center comes out clean, about 50 minutes. (Cake will not rise to top of pan.) Cool cake 20 minutes. Run small sharp knife around pan sides to loosen. Turn cake out onto rack; cool. Peel off paper. (Can be made 1 day ahead. Cover syrup and cake separately and let stand at room temperature.)
- For frosting:
- Melt chocolate in top of double boiler over simmering water, stirring occasionally until smooth. Cool to barely luke warm. Using electric mixer, beat butter and cream cheese until light. Add chocolate and 1/4 cup honey syrup and beat until smooth and light. Chill until thick enough to spread, stirring occasionally, about 20 minutes.
- Cut cake horizontally in half. Place bottom layer cut side up on platter. Brush with 1/4 cup honey syrup. Spread 1 1/4 cups frosting over. Brush remaining 1/4 cup syrup over cut side of top cake layer. Place cake cut side down atop filled layer. Set aside 2/3 cup frosting for garnish. Spread remaining frosting over top and sides of cake. Press almonds around sides. Spoon remaining 2/3 cup frosting into pastry bag fitted with small star tip. Pipe frosting decoratively around top edge of cake. Chill cake until frosting sets, about 1 hour. Garnish with orange slices. (Can be prepared 1 day ahead. Cover and chill. Let stand 2 hours at room temperature before serving.)
GERMAN LEBKUCHEN CAKE WITH WHITE CHOCOLATE FROSTING
Bon Appétit | December 1991 This moist Christmas cake takes its cues from the flavors and spices found in the classic Lebkuchen cookie. It's brushed with an orange-scented honey syrup, frosted with a creamy white chocolate icing and then surrounded by sliced almonds. I haven't made this yet but I love Lebkuchen cookies and this cake sounds wonderful.
Provided by swissms
Categories Dessert
Time 4h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 23
Steps:
- For syrup:
- Using vegetable peeler, remove peel (orange part only) from oranges in strips. Mince enough peel to measure 4 tablespoons. Mix honey, orange juice and 2 tablespoons orange peel (reserve remaining 2 tablespoons peel for cake) in heavy medium saucepan. Boil until reduced to 3/4 cup, about 10 minutes. Set honey syrup aside.
- For cake:
- Preheat oven to 350°F Butter 9-inch square baking pan with 2-inch-high sides. Line bottom with waxed paper. Butter paper. Dust pan with flour. Using electric mixer, beat first 8 ingredients in large bowl until fluffy. Mix in reserved 2 tablespoons minced orange peel. Add eggs 1 at a time, beating well after each addition. Sift flour, baking soda and baking powder into medium bowl. Mix half and half and lemon juice in small bowl. Beat dry ingredients alternately with half and half mixture into butter mixture, beginning and ending with dry ingredients. Mix in currants. Pour batter into prepared pan. Bake until toothpick inserted into center comes out clean, about 50 minutes. (Cake will not rise to top of pan.) Cool cake 20 minutes. Run small sharp knife around pan sides to loosen. Turn cake out onto rack; cool. Peel off paper. (Can be made 1 day ahead. Cover syrup and cake separately and let stand at room temperature.)
- For frosting:
- Melt chocolate in top of double boiler over simmering water, stirring occasionally until smooth. Cool to barely luke warm. Using electric mixer, beat butter and cream cheese until light. Add chocolate and 1/4 cup honey syrup and beat until smooth and light. Chill until thick enough to spread, stirring occasionally, about 20 minutes.
- Cut cake horizontally in half. Place bottom layer cut side up on platter. Brush with 1/4 cup honey syrup. Spread 1 1/4 cups frosting over. Brush remaining 1/4 cup syrup over cut side of top cake layer. Place cake cut side down atop filled layer. Set aside 2/3 cup frosting for garnish. Spread remaining frosting over top and sides of cake. Press almonds around sides. Spoon remaining 2/3 cup frosting into pastry bag fitted with small star tip. Pipe frosting decoratively around top edge of cake. Chill cake until frosting sets, about 1 hour. Garnish with orange slices or orange peel ribbons. (Can be prepared 1 day ahead. Cover and chill. Let stand 2 hours at room temperature before serving.).
Nutrition Facts : Calories 917.2, Fat 66.8, SaturatedFat 31.4, Cholesterol 146.6, Sodium 413.4, Carbohydrate 71, Fiber 6.1, Sugar 48.6, Protein 15.8
CHOCOLATE LEBKUCHEN
This recipe comes from Christmas, 1961. These bars have a light, tart frosting. This dough needs to ripen for a couple of days, but it's worth it.
Provided by Juanita Peek
Categories World Cuisine Recipes European German
Time P3DT1h20m
Yield 50
Number Of Ingredients 18
Steps:
- Combine sugar, honey and water in a large saucepan. Bring to a rolling boil, then remove from the heat and set aside to cool. In a medium bowl, stir together the honey mixture with the chocolate chips, almonds, candied fruit, eggs, and orange juice. Sift together the flour, cinnamon, cloves, cardamom, baking soda and baking powder; stir into the fruit and nut mixture. Tightly cover the bowl, and refrigerate for 2 to 3 days to blend the flavors.
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10x15 inch jellyroll pan. Spread the dough evenly into the prepared pan.
- Bake for 35 to 40 minutes in the preheated oven. Cool and frost with the orange frosting.
- To make the orange frosting, put the confectioners' sugar in a small bowl, and beat in the orange juice 1 tablespoon at a time until the desired consistency is reached. Spread over the cooled bars. Cut bars into diamond shapes, and place cinnamon candies on top then sprinkle with the green sugar.
Nutrition Facts : Calories 135.2 calories, Carbohydrate 26.5 g, Cholesterol 7.4 mg, Fat 3.3 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 39.5 mg, Sugar 17.3 g
CHOCOLATE LEBKUCHEN
Make and share this Chocolate Lebkuchen recipe from Food.com.
Provided by swirlycinnacakes
Categories Bar Cookie
Time 1h10m
Yield 50 serving(s)
Number Of Ingredients 14
Steps:
- Sift the flour, cinnamon, cloves, seeds, baking soda and powder together and set aside.
- Bring sugar, honey and water to boil in saucepan over moderate heat.
- Stir the chocolate, walnuts, fruit, eggs, and orange juice into honey mixture until blended.
- Blend the flour mixture in gradually.
- Store dough in tightly covered dish, at room temperature, for 3 days, to ripen.
- Preheat oven to 325°F
- Spread dough in greased 15" x 10" X 1" pan and bake at 325 F for 35 to 40 minutes.
- Cool. Wrap in foil and store till ready to use. (This keeps very well for weeks and improves in flavor on storing).
- When ready to use, unwrap, and sust with confectioners' sugar. Cut in 3" x 1" bars.
Nutrition Facts : Calories 128.2, Fat 4.2, SaturatedFat 1.6, Cholesterol 8.7, Sodium 36.2, Carbohydrate 21.5, Fiber 1.2, Sugar 14.2, Protein 1.8
CHOCOLATE LEBKUCHEN
This is a good recipe given to me by my friend Jenny's grandmother. She said to plan your work, then work your plan. She was so right!
Provided by Pat Duran
Categories Chocolate
Time 20m
Number Of Ingredients 15
Steps:
- 1. Mix together in a saucepan and bring to a boil the honey, molasses,and corn syrup. Cool completely. Stir in brown sugar,eggs,lemon juice, and rind, mixing well. Set aside. Sift together the flour ,cocoa,cinnamon, cloves,allspice and nutmeg. Mix in citron and nuts. Combine the sugar and flour mixture and add the baking soda with the water,using dough hook to mix well. Add more flour to make a stiff dough to roll. Chill dough overnight. Roll small amount at a time, keeping rest chilled. Roll out 3/8 inch thick and cut into oblongs 1 1/2 x 2 1/2 inches. Place 1 inch apart on greased baking sheet. Bake in 350^ oven for 12-15 minutes. Bake until when touched lightly with your finger no imprint remains. Brush the following glaze on the hot cookies as soon as they come out of the oven. --- Glaze:--this should be very thin as it sets up fast Boil together: 1 c. granulated sugar 1/2 c. water until sugar dissolves, and reaches 230^. Then remove from heat and add: 1/4 c. powdered sugar or more Brush hot icing THINLY and QUICKLY over cookies, and place 1 or 2 half almond slice on each cookie. If icing gets to thick, reheat slightly, add a teaspoon or more hot water.
- 2. It's good to have the kids help out here with the nuts or even the brushing on of the icing.
MUTTI'S CHOCOLATE LEBKUCHEN
Steps:
- Combine sugar, honey and water in a 2-qt saucepan. Cook over medium heat, stirring constantly until it comes to a boil. Remove from heat. Pour into large bowl. Cool to room temperature. Add eggs and orange juice to cooled honey mixture. Beat 1 minute, using an electric mixer at medium speed. Add dry ingredients to egg mixture.\, beating 2 minutes at medium speed. Stir in walnuts, chocolate pieces and candied fruit. Spread batter in greased 151/2x101/2x1" jelly roll pan. Bake at 325 deg. for 35 minutes, or until top springs back when touched lightly with finger. Cool in pan on rack. Cover with aluminum foil. Store 3 days at room temperature to develop flavor. Dust with confectioners' sugar. Cut into 2" squares. Makes 35. Barb, instead of dusting with powdered sugar, I usually make a plain icing and flavor it with lemon juice.
CHOCOLATE LEBKUCHEN CHERRY BALLS
Here's my twist on the traditional German holiday lebkuchen-with a surprise inside. Maraschino cherries add a sweet and unexpected punch to the holiday spice of gingersnaps. -Arlene Erlbach, Morton Grove, Illinois
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Place gingersnaps, cream cheese, 1/2 cup chocolate chips, 1/2 cup almonds, orange peel and extract in a food processor; process until combined. Refrigerate until firm enough to form into balls. Pat cherries dry with paper towels. Wrap each cherry with a rounded tablespoonful of cream cheese mixture; shape into a ball. Freeze until firm, about 20 minutes., Chop remaining sliced almonds; set aside. In a double boiler, melt remaining chocolate chips; stir until smooth. Dip cherry balls in chocolate; allow excess to drip off. Sprinkle balls with almonds. Place on waxed paper. Refrigerate until set, about 1 hour.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love